Ham N Cheese Potato Salad Food

HAM, CHEESE AND POTATO SALAD

Steps:

• Place potatoes in medium saucepan; add enough water to cover. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until tender. Drain; cool 20 minutes or until completely cooled.
• Meanwhile, place eggs in single layer in saucepan. Add enough cold water to cover by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
• Peel eggs; cut into small pieces. Place in large bowl. Peel potatoes; cut into small pieces. Add to eggs in bowl. Add ham, cheese, radishes and onions; mix gently.
• In small bowl, combine all dressing ingredients; blend well. Pour dressing over potato mixture; mix well. Serve immediately, or cover and refrigerate until serving time.

LEFTOVER HAM -N- POTATO CASSEROLE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 1 1/2-quart baking dish.
• Melt 3 tablespoons butter in a skillet over medium heat. Stir in the ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Stir potatoes into ham mixture; transfer to the prepared baking dish.
• Melt 1/4 cup butter in a saucepan over medium heat. Stir flour into melted butter until smooth.
• Gradually whisk milk into flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes.
• Reduce heat to medium-low and stir Cheddar cheese into the white sauce until melted.
• Pour sauce over ham and potatoes.
• Sprinkle bread crumbs atop casserole.
• Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.

HAM 'N' CHEESE POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., Meanwhile, in a large salad bowl, combine mayonnaise, sour cream, mustard, celery seed, salt and pepper; mix well. Cut potatoes into cubes. Add to mayonnaise mixture and toss to coat. Add remaining ingredients; mix well. Cover and refrigerate for at least 2 hours.

POTATO, HAM AND CHEESE SALAD

Steps:

• Combine potatoes, ham, cheese, corn and onion.
• Blend remaining ingredients together; Season to taste taking into account the saltiness of the ham and cheddar.
• Stir dressing carefully into salad.
• Chill thoroughly.

HAM AND CHEESE LOADED POTATO SALAD

Steps:

• Place cubed potatoes in a medium pot, and cover with water. Add about a teaspoon of salt, and bring to a boil. (Covering the pot will make them boil faster.) Boil approximately 10 minutes or until potatoes are easy to cut with a fork. Drain and rinse cooked potatoes with cold water.
• While potatoes cook, dice your other ingredients. Whisk together the yogurt, salt, hot sauce, and lemon juice until smooth. Add cooked potatoes, ham, cheese, and green onions. Stir gently to coat with yogurt mixture. Add additional salt or hot sauce to taste.
• Serve immediately or store in refrigerator until ready to enjoy.

HAM 'N' CHEESE POTATO SALAD

Steps:

• In a large bowl, combine Miracle Whip, yogurt, mustard, celery seed, salt, and pepper; mix well.
• Add potatoes and toss to coat.
• Add remaining ingredients; mix well.
• Cover and chill for at least 2 hours.

HAM AND CHEESY POTATO DINNER

Steps:

• Spray the inside of slow cooker with cooking spray.
• Combine potatoes, Cheddar and Monterey Jack cheese, cream of celery soup, and sour cream in the slow cooker.
• Place ham on top of potato mixture.
• Cook potato mixture on Low for 5 to 6 hours. Stir well before serving.

HAM & POTATO SALAD SANDWICHES

Steps:

• Spread 1/4 cup potato salad on each baguette slice. Layer with ham, tomato, pickle, eggs and onion.